Royyala Igguru / Shrimp, Prawns kurma or curry

I don't have very many non-veg dishes on my blog as you all can see...tho we are non-vegetarians and do eat non-veg regularly...I prefer cooking more vegetarian I guess during the weekdays. On weekends, especially sundays is our non-veg day, so there got to be something special that day. There are only very few weekdays when I make non-veg.
So these pics have been sitting in my drafts for just too long and I decided why not post it today, a cold snowy day....a day when I am craving for some masala shrimp.
Lol ya....maybe I would like some hot hot shrimp wontons or gyoza....hmmm should be spicy too!...
Ok back to reality....you all know about my homemade masala which I use in almost every non-veg curry....just so that its easy for me....pick up the masala and put it in the dish....isn't that easy...So here is another recipe using the same masala paste, this time its with the shrimp. Its called Royyala igguru. We had it with veggie pulao and raita.

Its easy to make and not too difficult and cooking time is also less, since shrimps cook very quick,  just remember to add the shrimp towards the end, so that they don't get over cooked.

Ingredients:

1 pound, medium sized shrimp, deveined and washed
1 larged onion, chopped
4-6 green chillies, chopped
1 large tomato, chopped
1/4 cup yogurt
lemon juice to taste
salt to taste
1/2 tbsp chilli powder
1/2 tsp turmeric
3 tbsp homemade ground masala
1 tbsp ginger-garlic paste
1-2 tbsp oil
chopped coriander leaves for garnish

Method:

Heat oil in a pan. Add the onions and saute till translucent and brown.
Add the green chillies and ginger-garlic paste and saute.
Add the tomatoes and cook till soft. Add the masala paste and saute.
Add the chilli powder, turmeric and salt.
Add the yogurt, lemon juice and mix well.
Add some water if its too thick.
Add the shrimp and let cook for 5-10 minutes. This will let all the masala juice to enter the shrimp and cook well.
Garnish with coriander leaves.
Serve hot with white rice, biryani or pulao. Goes good with rotis, chapathis and parathas too. Enjoy!!!